The attention of the sausages, the chef shared 30 years of recipes and methods, fresh and not salty, long-term not bad
Before the winter solstice, everyone began to fill sausages, cured bacon, in recent years is still the first time, mainly this year's meat price is relatively cheap, and the temperature is relatively low, very suitable for making these bacon flavors.
Sausage is another name for sausage, the production method is simple, pork belly chopped, added to a variety of spices, poured into the casing and dried. Nowadays, there are many meat stalls in the market, as long as you buy pork, you can fill sausages for free, and many people have poured some. In fact, I don't like the free sausages, one is easy to "lack of pounds and less than two", and the taste is indeed very general.
I like to fill my own sausages, add what spices to master, make my own "exclusive taste", and I can't buy it for money.
In order to make the taste of sausages more fragrant, many people think that the more spices are added, the better, but this is not the case. The simplest sausage, just add salt on the line, marinate out is the flavor of the pork itself.
Uncle Da is the head chef of the restaurant, and every year he will make some sausages by himself, and I also learned the craft of sausage filling. His method has been used for more than 30 years, simple and convenient taste good, lean meat is not wood, fat meat is not greasy, fresh and not salty, long time not bad. Today I will share the recipe and method of the head chef to everyone, and friends who like to eat will learn to learn it quickly.
【Sausage filling】
Prepare fresh pork belly, salt, sugar, oyster sauce, and high grain wine.
【Directions】
1, to make sausages, generally with fat and lean pork belly or front leg meat, I do up to 5 pounds a year, 3 to 4 months to eat, maintain the best taste.
2, prepare 5 pounds of front leg meat, my family here is only 9.9 yuan a pound, used to make sausages is just right. Rinse the front leg meat with water and leave in the sun for 1 hour, drying thoroughly. Many people say that meat can't be washed, but I can't eat it without washing it, in fact, as long as it is completely dried, it will be fine, and if it doesn't work, it will be wiped with white wine.
3, the front leg meat to remove the pork skin, with a knife cut into diced meat, if trouble can be used to grind meat grinder, 10 seconds can be, do not grind too broken.
4: Add 1 pair of salt, 2 pairs of sugar, 1 pair of oyster sauce, 3 pairs of high grain wine, grasp and mix well with both hands, let the pork and spices mix evenly, marinate for 2 hours. The sausage filling is not the more seasoning the better, the head chef said to add these 4 things can be.
Table salt provides salty taste, but also has the effect of sterilization and antiseptic; white sugar can be fresh, but also neutralize salty, the taste is salty and moderate, not so salty; oyster sauce is mainly the role of freshness, but also can increase a little salty taste; grain wine contains a variety of natural aromatic substances, can make the sausage more fragrant, but also can be sterilized and preservative, the taste of the sausage is particularly good.
5, the casing with water rinsed, and then soaked with high liquor, can be sterilized and disinfected, more clean.
6, prepare the tool for filling sausages, there are sold on the Internet, if you don't want to buy, you can take a clean mineral water bottle, cut it from the middle, put the casing on the bottle mouth, which is a simple enema tool.
7, a section of the casing knot, the marinated meat into the casing, often with the hand to stroke, irrigation more tightly, after irrigation the head of the casing knot, every one long with a rope tied a segment, and then with a toothpick to tie some small holes, so that the casing will not be swollen and broken because of fermentation.
8, boil a pot of boiling water, put the sausage into the pot and blanch for 10 seconds, further sterilization and disinfection, it is easier to dry.
9, hang the sausage in a place with the sun to dry, but not in the sun, otherwise the sausage will become particularly hard. Dry for 7 days, dry the water thoroughly, the sausage will be dried, retracted and placed in a cool and ventilated place, or frozen in the refrigerator, it will not be bad for a year.
10, there are many ways to use sausages, such as steamed sausages, fried sausages, or under the strips, making pot rice, the taste is particularly fragrant.
【Tips for filling sausages】
Whether the sausage is delicious or not depends on 2 points, one is the type of seasoning, and the other is the proportion of the seasoning. Home sausages only need to add salt, sugar, oyster sauce, liquor, you can go fishy, flavorful, fragrant, antiseptic, the taste will not be bad.
Table salt is essential, put less is not tasteful, put more and will be very salty. The head chef has used it for more than 30 years, and summed up this ratio, the ratio of meat, salt, sugar, oyster sauce and white wine is 50:1:2:1:3, which is delicious and easy to preserve. Think my article is good, please give me likes, comments, forwards, favorites, follow, see you next time.